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Yellow Layer Cake with Chocolate Buttercream

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This delicious Yellow Butter Cake is rich, buttery, and moist. Topped with creamy Chocolate Buttercream makes the perfect birthday cake recipe.

a slice of 3 layer cake with chocolate buttercream on a plate with a fork

This Yellow Butter Cake recipe is the ultimate in simple vanilla cakes. The cake is rich, buttery, and super moist; a true crowd-pleaser. The batter makes a lovely double or triple layer cake perfect for a birthday or a sheet cake for a small gathering. And for novice bakers, it’s one of the easiest recipes to follow. The butter cream is also rich and very creamy. It’s a basic American buttercream with heavy cream added to make it extra fluffy.

Yellow cake ingredients

butter cake ingredients

All-purpose flour– This recipe is so moist and fluffy because the flour ratios are very precise. You will need to weigh or scoop and level your flour. There’s a tutorial for it found HERE.
Baking powder
Salt
Salted butter– Salted butter it the key to the amazing taste of this cake. The vanilla and butter extract are more pronounced in the cake when using salted butter or unsalted.
Canola oil– The extra bit of canola oil adds a bit more moisture to the crumb.
Sugar
Whole eggs
Egg yolks– Using egg yolks with whole eggs gives the cake color and a more silky texture. You could add a drop or two of yellow food dye for a deeper color.
Vanilla extract
Butter extract
Buttermilk– The buttermilk is mixed with a teaspoon of baking soda to give the cake more lift. It helps the cake to be less dense.
Baking soda

How to Make Yellow Butter Cake

adding baking soda to buttermilk

Start by adding the baking soda to the buttermilk and stirring it well. Follow with sifting the flour, baking powder, and salt together and setting it aside.

adding effs to cake batter

Then cream the very soft butter, canola oil, sugar, and flavoring extracts together until smooth. Next, beat in the eggs and yolks one at a time.

adding flour to batter

The final step is to alternate adding the flour and milk.

yellow cake batter

Start by adding one-third of the flour, half the milk, and repeat ending with the flour.

pouring cake batter in a floured cake pan

Pour the batter into a buttered and floured or lined cake pan. Bake at 325° for 24-28 minutes.

three cake pans filled with batter

This recipe will yield 3 8” rounds, 2 9” rounds, a 9×13 rectangle, or 24 regular cupcakes. Cool completely before frosting.

Chocolate buttercream

chocolate buttercream on a wire whisk

Making chocolate buttercream is very simple. You will need a mixer to whip the heavy cream. The extra whipping makes it fluffy.

spreading chocolate buttercream on a layer of yellow cake

Start by melting and cooling butter in a mixing bowl. Stir in vanilla, salt, and cocoa powder into the butter until smooth. Add the mixture to a stand mixer and slowly beat in the powdered sugar alternating with the heavy cream. Once the powdered sugar is incorporated, whip on medium speed for 2-3 minutes until fluffy. Frost the cakes generously with the icing.

More icing recipes to try

yellow butter cakes with chocolate buttercream

Almond Cream Cheese Buttercream
Strawberry Cream Cheese Buttercream

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a slice of 3 layer cake on a plate
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Yellow Butter Cake with Chocolate Buttercream

Print Recipe
This delicious Yellow Butter Cake is rich, buttery, and moist. Topped with creamy Chocolate Buttercream makes the perfect birthday cake recipe.
Prep Time:15 mins
Cook Time:24 mins
Total Time:39 mins

Ingredients

  • 3 c all-purpose flour (360 grams)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 1/2 c salted butter (3 sticks) very soft
  • 1/4 c canola oil
  • 2 c sugar
  • 2 whole eggs
  • 4 egg yolks
  • 1 tbsp vanilla extract
  • 1 tsp butter extract
  • 1 1/2 c buttermilk

Chocolate Buttercream

  • 4 1/2 c powdered sugar
  • 1 c unsalted butter melted (2 stick)
  • 2/3 c cocoa powder
  • 1 c heavy cream
  • 1 tsp vanilla extract
  • 1/8 tsp salt optional

Instructions

  • To the buttermilk add the baking soda and set aside. Next, sift together the flour, baking powder, and salt; set aside as well.
  • Cream together the butter, sugar, canola oil, and vanilla extract, followed by the eggs and yolks one at a time.
  • Alternate adding the flour and milk. Start by adding one-third of the flour, half the buttermilk mixture, and repeat ending with the flour to the creamed butter.
  • Pour the batter into 3-8” round buttered and floured cake pans. Bake at 325° 24-28 minutes or until a toothpick comes out clean. Cool completely on baking racks before frosting.

Chocolate Buttercream

  • Whip the melted butter, vanilla, salt, and cocoa powder until smooth. Add the chocolate mixture to a stand mixer and slowly beat in the powdered sugar alternating with the heavy cream. Once the powdered sugar is incorporated, whip on medium speed for 2-3 minutes until fluffy. Frost the cakes generously with the icing.

Notes

Do not over mix the batter. Turn your hand-mixer or stand-mixer on low speed when you begin add the flour and buttermilk.

Nutrition

Serving: 0g | Calories: 465kcal | Carbohydrates: 54g | Protein: 4g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 112mg | Sodium: 292mg | Potassium: 137mg | Fiber: 1g | Sugar: 40g | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: buttercream, cake, chocolate, vanilla
Servings: 24 Servings
Calories: 465kcal
Author: Ty

10 Comments

  1. My cake was a little dry.
    I didn’t mix the baking soda with buttermilk as directed.
    I added the baking soda with the dry ingredients.

  2. This looks so simple, but so delicious! I was looking for a dessert for the 4th tomorrow – I’m going to give it a try! My signature dessert is a white chocolate strawberry cheesecake, but that one takes SO LONG to prepare. Your yellow cake looks perfect for my husband and I tomorrow:) Thank you!

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